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By micnificent28 · Posted
I was thinking about what you said in your post and my whole draft philosophy is kind of the opposite. I believe that every prospect is a gamble and a risk so if you're going to gamble then you gamble on upside and potential. If Bryce Young fails it won't be because he wasn't pro-ready or he isn't accurate or any of those things that you will worry about with Willis. It will be because he lacks the parameters and traits that are needed to do the job what good is it to know what to do if you don't have the arm strength to get it there the speed to capitalize on what you see I'd rather gamble on the guy that already has those assets at the ready available to him then a guy who looks the part but you're not sure he can get it done with the ability that he has. I think you're doing yourself a disservice if you're only looking at wins losses or production and saying hey he won or through 50 touchdowns you can't factor in like some of that production might have come from his teammates or weapons around them you got to look at the whole big picture and in calculating all of that I put a higher value on athletic traits and do you have the things I need you to do to be able to do the job and the rest of it I think is coaching out gamble on the long-term upside versus who I think is pro-ready right now -
For what it’s worth there’s rumors Pete carrol is going to be fired. Wonder if he retires or if canales can get him on the staff somehow. -
to all the Low-T Betas crying about "pineapple doesn’t belong on pizza" / "we’ll get embarrassed if we admit we like it" stop the nonsense stop the embarrassment go back to watching The View with your girlfriend’s other boyfriend while eating your dry cheese-only slice like a toddler Pizza culture has not sniffed innovation in nearly a decade, a total abyss of pathetic, boring, flavorless display of culinary cowardice Do I think pineapple pizza is going to replace pepperoni and conquer the world, absolutely not Would I be excited to proudly order it anyway? hell yea and deep down you’d give up making out with your first cousin on the weekend to take a bite of a hot, fresh, pineapple slice We need to normalize pineapple on pizza to set the blocks for the future of flavor We have an up-and-coming generation of taste buds who need guidance a STUD of a topping that is COOKING a wrecking ball of sweetness that hits like a freight train a stud salty counterpart like ham or bacon to balance it a young buck of creativity for toppings that is just getting started a true #1 cheese holding it all together a solid crust foundation a sauce that is progressing It’s not perfect, it’s not traditional, but I am beyond elated with the direction pizza is going I will be in the pizzeria cheering on the boys stacking pineapple on that dough and so should you And for the national mouth breather association who will undoubtedly poo and flame everything I post… have a blessed day
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